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How to Make Vegan Egg Drop Soup

kira86 于2013-07-30发布 l 已有人浏览
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Homemade tofu curds create a substitute for eggs in this version of egg drop soup. You can add the t

Vegan-Egg-Drop-Soup.jpg

Homemade tofu curds create a substitute for eggs in this version of egg drop soup. You can add the tamari and the vegetable bouillon in batches, tasting the broth after each batch to ensure that the flavors aren’t overpowering. Or if you prefer a simpler broth, simply leave out the tamari and bouillon.

Ingredients
Servings: 4 to 6

Tofu Curds
2 cups soy milk
1/4 tsp. Epsom salts
1/4 cup water, boiling

Soup
6 cups water or vegetable broth
2 tbsp. tamari
1-2/3 oz. (48 g) vegetable bouillon
1/4 tsp. toasted sesame oil
1/4 tsp. white pepper
3 scallions, finely sliced

Steps

Make the Tofu Curds

Carefully follow the directions for stirring. The drying step at the end helps to pull the moisture from the curds so that the broth remains clear when you add the curds.

1. Heat the soy milk in a saucepan to 180°F (80°C), measuring the temperature with a soup thermometer. Stir the milk constantly with a wooden spoon to prevent scorching.

 

 

2. Combine the Epsom salt and the boiling water, stirring well to combine. This creates the coagulant that will separate the soy milk into curds and whey.

3. Pour half of the coagulant into the soy milk and stir it once.

 

4. Remove the saucepan from the heat and allow the mixture to stand for 10 minutes.

 

5. Stir it again. Within about 30 seconds, the soy milk should separate into white curds and amber whey.

 

6. If separation does not occur, or if the liquid is milky instead of amber, then add additional coagulant, making sure that the water temperature of the coagulant is very hot.

 

7. Stir the soy milk once again and wait for separation.

 

8. Drape a sieve with cheesecloth.

9. Pour the soy milk curds and whey through the sieve. The amber whey will flow through the sieve, straining the curds. You can either sieve the curds and whey over a bowl, if you want to preserve the whey, or you can sieve them over your sink and allow the whey to go down the drain.

10. Place the curds in a bowl and use a wooden spoon to break them up into small pieces.

 

11. Fold two paper towels and empty the curds from the bowl onto the paper towels. Lay them out flat rather than piling them up.

 

12. Layer two more folded paper towels on top. Do not apply any pressure to the curds while they are drying.

Prepare the Soup

Stir the curds in at the last minute so that they do not boil in the broth. This will ensure that the broth remains clear.

1. Heat the broth or water, tamari, bouillon, toasted sesame oil and white pepper in a pot, stirring with a wooden spoon until the ingredients are well combined.

 

2. Bring the liquid to a boil.

3. Lower it to a simmer for about 10 minutes.

 

4. Remove the soup from the heat and stir in the tofu curds.

 

5. Ladle the soup into bowls and sprinkle the soup with the sliced scallions.

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